Do you feel guilty if you don't cook for your kids?

I do, especially when the reason for not cooking is not due to my busy schedule.  I only cook lunch for my kids as dinner is taken care of by my Mom.  She's already going to be in her 80's but she insists on fulfilling this noble duty of providing food for her grandchildren, my children, while she is still able.

In order not to feel guilty, I cook for them, even just a simple fried egg meal.  It's is still a home-cooked meal, much better compared to those MSG-laden food.  After each round of cooking, I feel great that I have once again, fulfilled my role as a mother.  What is my role, as a mother, if I don't cook when I can? With my flexible schedule, it would be lame to say 'not having time' as the reason for not cooking.

My satisfaction is even higher if I can cook up my own recipe for the kids.  Nothing is more fulfilling when the kids give me a thumbs up for a yummy meal.  That makes my day and motivates me to be more creative in terms of cooking up some new recipes for them.  It's all about passion, not so much of experience.  Cooking for a picky kid like Wyng is a challenge.  If and when he likes and finishes Mom's food real fast, it's worth the time spent in the kitchen, Mom deduces.  Mom cannot afford to be lazy since Wyng is still in his active growing stage.

Despite sticking to my obligation, I allow myself to take time off from cooking only one day on weekdays and during weekends.  My Saturday is packed from 10am to 5pm, so cooking if definitely not possible.  As for Sundays when we go out most of the time, if I ever cook, it will be just simple snacks since we normally have late breakfast.

Lesson learned from cooking for my kids: At the end of the day, the feeling of having done my part as a nutrition provider surpasses everything else.  I will feel bad not cooking when I can.  No other feelings is worse than this.  At least I can tell my kids in future when they've grown up, "I am a good mother who cooked for you."

Mom contributes to potluck for the first time

Onion (10 cloves) chopped finely

Garlic (8 cloves) chopped finely

Marinate with the seasoning sauce,onion and garlic overnight

Bake in oven for about 35-40 minutes

Mom's oven baked chicken for the party



I like this dish because it is simple enough to bake and it doesn't need a lot of ingredients.  Lots of onion and garlic, that's all that are needed for the flavour.

I have to thank my electric oven for this oven-baked chicken.  As I'm not a pro in the kitchen, I hate grease as time is the last thing I want to part with to clean my kitchen from the grease.  When my sisters suggested a potluck and each sister was to contribute at least a dish, I was glad at least I had something to contribute that time.  I've learnt up this dish so no more tapau-ing (packing) of outside food.  It was not the best chicken but Mom was filled with contentment as the chicken emitted pungent aroma (from the onion) and browned in the oven.

By the way, I don't follow the exact recipe given.  For the seasoning, I have used at least a third of a small bottle of soy sauce, 8 tablespoons of honey and a little bit of sugar (optional if you are health-conscious). I used a little too much of the soy sauce so that the chicken would not be too dry.

Voila! I cooked up two casseroles of chicken.  The feedback was good and not bad for a first-timer like me.  Ha...Ha.. at least my food can be served at parties..not just for my kids. 

Simple chicken recipe for busy Moms

I tried cooking this simple oven baked chicken recipe for lunch. Instead of marinating for 1 hour, I marinated them overnight and I've added more spoonfuls of honey for sweeter flavour. I've also omitted ginger since I couldn't find any in the kitchen.  It still tastes good.

It's so fuss-free, you don't have to worry if the chicken overcooked, too much of oil or smoke and grease everywhere in your spotless kitchen. And because my kids love gravy to go with their rice, I've concocted my own gravy.  The potatoes and carrots are used as these are the only types of food that Wyng like and has no complaints about.

Water (quantity is up to your preference), oyster sauce, a little soy sauce are all I used. Just stir all these in a pan until it boils. Add the cut potatoes and carrots and simmer for at least 20 minutes or longer if you prefer your potatoes and carrots to be softer.

Wyng gave me a rating of 8 whereas Hoe said it's good for a first-timer. I'm satisfied with my performance.  Not of chef standard but the kids love this nutritious and simple home-cooked chicken dish.

My kid cooking up a dish

Hoe was finally allowed to demonstrate his culinary skills, cooking one of the easiest dish to prepare, Japanese curry chicken.  As Mom hasn't really tasted this dish before, it really depends very much on Hoe when it comes to buying the ingredients and its preparation.  Now, buying the ingredients was a bit of a hassle as Mom and Hoe argued on what type of chicken to use.  Learning to cook this dish in a church activity, he was quite certain that chicken fillet was used but Mom was adamant as Chinese prefer boned chicken.  We finally settled for the latter, much to Hoe's agitation.

The most important ingredient

Vermont curry was the one we bought. There are many in the market, I realised only after helping to cook this dish.  Mind you, the price for one pack isn't cheap, RM12 if I am not mistaken.  Oh yes, this is only available in supermarkets such as Isetan or Cold Storage under the Japanese products section or other retails shops which sell Japanese products.

Carrots and potatoes are part of the dish

As this is supposed to be 'his' dish, Mom chose not to interfere and allow Hoe to have free hand in the kitchen, well..some free hand, actually. Afterall, who will clean up the 'aftermath'? None other than Mom. Hoe prepared everything including cutting the carrots, potatoes and garnishing.

One thing Hoe learnt from this cooking activity is that the carrots and potatoes are supposed to be cut in similar sizes so that they cook evenly ie we won't get potatoes which are too soft or carrots which are too crunchy. 

Hoe, serious when it comes to cooking

Prior to cooking the chicken, Hoe was quite sure that fillet should be used.  He then removed the bone and only put in the meat into the pot, without my knowledge.  So, what's cooking was mainly chicken fillet.

This is what gives the curry its rich flavour

 The best and most flavoursome... Until now, I am not sure whether he had put too much (two packets in a box) into a serving for about four person. 

Does it look mouth-watering? Not so...but wait til you taste it

 It might be too thick and overly rich but for a novice like Hoe, I still think this simple dish was not bad at all.

Japanese curry chicken, the easiest to prepare

Voila! Japanese curry chicken ready to be served.  Daddy gave a 'not too bad' rating. Mom gave 'ok, quite tasty'.  'A little too thick' was Ah Pho (Grandma)'s comment.  Now, even the picky Wyng was bold enough to try this dish and said 'not spicy one and just like the dahl curry for roti canai'.

With all those encouraging comments, Hoe feels a great sense of satisfaction.  He promises to do better next time. Whether the dish turns out great is not important, what's comforting is to know that Hoe is committed and serious when he ventures into something.

Mom's first attempt at baking muffins

And what a failure! First, I forgot the oil. How can this happen when oil is one of the most important ingredients? Second, I didn't sieve the flour using a proper sieve. And lastly, I should have used butter instead of olive oil!

Despite the failed infant attempt, the consolation is I had a very enthusiastic helper in the kitchen. In fact, prior to the baking session, I had ambitiously assured him that he could be having muffins as his snack the next day.  And, he was convinced that Mom can really bake edible muffins. 

The recipe seems simple enough. I thought this shouldn't stop a novice from making nice muffins, what with Mom who used to bake banana cakes umpteen years ago.

This was what we used to sieve the flour.  I thought this would be better than not sieving at all as I had totally forgotten about buying one.  Sigh....

As Wyng was the one who beat the eggs for me, I had carelessly forgotten about adding oil or butter into it before mixing the egg and milk mixture into the flour.

Make a well in the dry ingredients and pour the egg mixture into it. Stir well but do not overmix.

This is the result of the batter. Wyng enthused and pointed eagerly at the recipe book that the batter looked exactly the same as that in the picture.

Separating the batter into two portions.

Instead of cocoa, I used Milo to make my chocolate marble muffins. Wyng had such thrill just by mixing the Milo into the batter.

The batter, separated into two portion, one portion with Milo, one without, was to be spooned alternately into the tray.

It was only at this stage when the muffins were being baked in the oven that I realised, OMG! Mom had forgotten something!

Look at the flat muffins. See how dry and unappetising they are! They look so different from the glossy and mouth-watering muffins in my recipe book.  Not wanting to give up, I made another 6 more muffins, this time I didn't forget the oil but I used olive oil because that's the only type of oil I have in my kitchen. 

Sigh... Probably because I was using the healthy olive oil, the muffins weren't moist at all and they didn't rise! The recipe did say sunflower seed oil or butter. So, I figure olive oil will do the job.

Oh no, and I thought making muffins was easy. My 18 muffins turned out to be rather flat, dry and hard. The hardness is similar to 'nien gao' when it's not cooked.

Mom bids farewell to traditional steaming

As I advocate steaming as a healthy and grease-free way of cooking for the kids, the traditional steaming with a wok has become a regular part of my cooking routine until I found this wonderful invention.  This appliance is definitely not new in the market.  Not knowing anyone close who has owned such electric steamer before, I began to google for reviews of food steamers in the market. 

After analysing some reviews, I settled for Tefal Invent food steamer. It has made my life easier in the kitchen.  Oh yes, by the way, being frugal, I had checked with my credit card reward catalogue first before surfing for reviews.  In short, I am enjoying the benefit of this wonderful appliance without forking out a single cent. 

No longer do I have to wait near the gas cooker to make sure the water in the wok doesn't dry out when I am absorbed in my work. Or run helter-skelter to the gas cooker when I realise the water in the wok is drying out.  My misjudgement can also land me having more work when I had to add water to the wok as the food wasn't 'cooked' perfectly. 

With this steamer, the steaming time can be set to suit the type of food.  The keep warm function works wonderfully for me.  Alas, I can now steam my food and leave the kitchen without having to worry about over-steamed or dried wok.

Mom's own recipe for the kids

Sweet and yummy steamed chicken with potato

It's really not easy having picky eaters like my younger one, Wyng. Bored with cooking him the same old dish for his lunch, I was kind of adventurous and think of a way to vary this fussy kid's appetite.  Potato is not his favourite. Anyway, this kid's appetite can be really erratic. In fact, he doesn't fancy french fries. Neither does he eats the potatoes in the ABC soup (potatoes and carrot soup) Mom boils.

Steamed chicken is his regular menu since steaming is so much healthier than deep frying which most kids love including mine.  And steaming is cleaner to the kitchen, leaves no trail of grease on my kitchen wall.  Instead of adding ginger (which Wyng doesn't like), I vary the flavour of steamed chicken and experimented with potatoes.  I adventurously added strips of potatoes knowing that potatoes are known to sweeten soup and porridge.  Since potatoes are not his favourite, I didn't expect him to eat the potatoes.  I just needed the sweet flavour.

Surprise! Surprise! He loves the potatoes and the chicken.  True enough, the steamed potatoes are so tender and sweet. Mom likes it too though she's not a potato lover. This dish is Wyng's favourite now. He not only gobbles the potatoes, he loves the 'sweetened' gravy to go with his rice.

Mom's lesson from the kids is 'It's worth the effort when the kids love something you created for them.'

Cooking a simple chicken dish for the kids

Chicken thigh boiled in soya sauce

Simple and healthy chicken recipe for the kid

Cooking for the kids has always been quite a challenge for me.  Working from home is not a breeze especially if I prefer that the kids have nutritious and healthy meals.  Apart from variety and nutrition, I look for simple dishes to cook for them.  Here, I have just learnt preparing a very simple meal from my Mom.  This dish is also one of my favourite dishes.

It just struck me one day that I should learn this simple dish from my Mom since she mentioned before that I can cook it myself when I am not tied up with work.  Voila! I tried and cooked up this dish successfully in my first attempt.  The flavour was exactly the same as how my Mom cooks it.

Wyng loves chicken.  He even thought that this particular dish was cooked by Grandma.  It's really very simple.  First, fry some garlic in a pot.  Then, add the chicken into the pot, simmer for just a while and soya sauce will be added.  It depends on how much of soya sauce you need but remember to add some water as it will be very salty.  Add a little bit of sugar, if you like.  Boil for about 20 minutes (depending on how much of chicken).  I always make sure I test the meat (by cutting the chicken with a knife) before making sure they are thoroughly cooked.

Lesson from this is 'When there is a will, there is a way'.  Cooking a meal is not so tough afterall.

Favourite chicken

Seems easy enough to prepare.

Like all nuts, cashew nuts are no exception when it comes as an excellent source of protein and fiber. They are good for the heart as cashew nuts are rich in mono-unsaturated fat as well as a good source of potassium, B vitamins and folate.

Phosphorous, copper, magnesium and selenium are also found in them. Just like peanuts, cashew nuts are usually salted and may contribute to increase blood pressure due to the added sodium. So always buy unsalted plain roasted cashew nuts.

Diced Chicken with Cashew Nuts Recipe

This is a great and healthy Chinese dish and the cashew nuts must only be added at the last stage of cooking to ensure that the nuts stay crunchy. A few quick stirs will do. Before cooking, roast the nuts in the oven to remove excess moisture.

Ingredients:

2 chilies

2 stalks spring onions (scallions)

1/2 green pepper (capsicum)

200 g Chicken breast meat

3 slices ginger

100 g Roasted cashew nuts (unsalted)

Seasoning A

1 tablespoon cornstarch

1 tablespoon dark soy sauce

Seasoning B

1/2 teaspoon salt

1 teaspoon rice wine

1 teaspoon sugar

Method:

Slice the chilies. Rinse the spring onions (scallions), chop half and cut the other into sections. Slice the green pepper. Rinse and dice the chicken breast meat. Mix with seasoning A and marinate for 10 minutes.

Heat 2 tablespoons oil in a pan and stir-fry the ginger slices, chopped spring onion and chilies. Add the chicken and seasoning B, and cook until half-done. Then add the green pepper and toss well, add the cashew nuts and stir evenly. Serve while hot.

Do you know how stale rice looks like?

Here's the picture of leftover rice left in the rice cooker untouched for 3 days.  This was the deed of a busy work-at-home Mom who are preoccupied with her work that there was something undone in the kitchen.

The smell is that of honeydew. And the sight is that of cottony orangey rice.

Eeee... yucks! my kids scringed as I brought the rice cooker closer to them and when I asked Hoe to snap a picture.

Yummy chicken

Chicken is Wyng's favourite meat. Nowadays, he eats with his fingers and sucking deliciously off the bone. He used to stay away from even touching the meat with his fingers. He will surely like this dish provided I don't include chilli in it.

This is a dish downloaded from Asian Online Recipe website.

Cashew Chicken

Although it is not native to South-East Asia, the cashew tree is highly prized in Thailand and the classic partnership of these slightly sweet nuts with chicken is immensely popular in Thailand and abroad. The Thais not only value cashew nuts, but also the "fruit" under which each nut grows. Although they are known as cashew apples, these so-called fruits are actually bulbous portions of the stem. They may be pink, red or yellow in color and the crisp, sweet flesh can be eaten raw of made into a refreshing drink. They have even been used for making jam. Cashew apples - and undried nuts - are rarely seen outside their growing regions.

Whatever it is, this is one delicious recipe that you should get your hands on.

Ingredients: (Serves 4 - 6)

450 g/1 lb boneless chicken breast portions

1 red (bell) pepper (capsicum)

2 garlic cloves

4 dried red chilies

30 ml/2 tablespoons vegetable oil

30 ml/2 tablespoons oyster sauce

15 ml/1 tablespoon soy sauce

Pinch of granulated sugar

1 bunch spring onions (scallions), cut into 5 cm/2 in lengths

175 g/6 oz/1.5 cups cashews, roasted

Coriander (cilantro) leaves, to garnish

Method:

1. Remove and discard the skin from the chicken breasts and trim off any excess fat. With a sharp knife, cut the chicken into bitesize pieces and set aside.

2. Halve the red pepper, scrape out the seeds and membranes and discard, then cut the flesh into 2 cm/0.75 in dice. Peel and thinly slice the garlic and chop the dried red chilies.

3. Preheat a wok and then heat the oil. The best way to do this is to drizzle a "necklace" of oil around the inner rim of the wok. so that it drops down to coat the entire inner surface. Make sure the coating is even by swirling the wok.

4. Add the garlic and dried chilies to the wok and stir-fry over a medium heat until golden. Do not let the garlic burn, otherwise it will taste bitter.

5. Add the chicken to the wok and stir-fry until it is cooked through, then add the red pepper. If the mixture is very dry, add a little water.

6. Stir in the oyster sauce, soy sauce and sugar. Add the spring onions and cashew nuts. Stir-fry for 1-2 minutes more, until heated through. Spoon into a warm dish and serve immediately, garnished with the coriander leaves.

Toasts for gatherings

Another snack menu from Asian Online recipes. Maybe, I can make these for any parties or gatherings, simple yet appetizing.

Ingredients: (Serves 4)

225 g/8 oz peeled raw shrimp (prawns)

15 ml/1 tablespoon sherry

15 ml/1 tablespoon soy sauce

30 ml/2 tablespoons cornflour (cornstarch)

2 egg whites

4 slices white bread

115 g/4 oz/0.5 cup sesame seeds

Oil, for deep-frying

Sweet Thai chili sauce, to serve

Method:

1. Process the shrimp, sherry, soy sauce and cornflour in a food processor to make a shrimp paste. In a grease-free bowl, whisk the egg whites until stiff. Fold them into the shrimp and cornflour mixture.

2. Cut each slice of bread into four triangular quarters. Spread out the sesame seeds on a large plate. Spread the shrimp paste over one side of each bread triangle, then press the coated sides into the sesame seeds so that they stick and cover the shrimp paste.

3. Heat the oil in a wok or deep-fryer, to 190^oC/375^oF or until a cube of bread, added to the oil, browns in about 45 seconds. Add the toasts, a few at a time, shrimp side down, and deep-fry for 2-3 minutes, then turn and fry on the other side until golden.

4. Drain on kitchen paper and serve hot with sweet chili sauce.

Dish no. 2 to try

Now that I have an electric oven at home, I am looking for simple recipes to try out. Here's one I found which I think will appeal to the kids.

(From the web)
Soy Marinated Chicken Two simple flavors, soy sauce and orange, combine to make this mouthwatering dish. Serving the chicken on a bed of asparagus turns the dish into a special treat. Wilted spinach or shredded greens work well as an everyday alternative. Boiled egg noodles or steamed white rice make a good accompaniment.

Ingredients: (Serves 4)

4 skinless, boneless chicken breast portions

1 large orange

2 tablespoons dark soy sauce

14 ounces medium asparagus spears

Black pepper, to taste

Method:

1. Slash each chicken portion diagonally and place them in a single layer in a shallow, ovenproof dish. Halve the orange, squeeze the juice from one half, and combine it with the soy sauce. Pour this over the chicken. Cut the remaining orange into wedges and place these on the chicken. Cover and let marinate for several hours.

2. Preheat the oven to 350^oF/175^oC. Turn the chicken over and bake, uncovered, for 20 minutes. Turn the chicken over again and bake for 15 minutes more, or until cooked through.

3. Meanwhile, cut off any tough ends from the asparagus and place in a skillet. Pour in enough boiling water just to cover and cook gently for 3-4 minutes, until just tender. Drain and arrange on warmed plates, then top with the chicken and orange wedges. Spoon over the cooking juices and season with black pepper. Serve immediately.

Honey Chicken Wing

I shall try this dish. I am sure the kids will like it.

Cooked in a wok or in the oven, these caramelized wings are drizzled with chili oil and eaten with the fingers, and every bit of tender meat is sucked off the bone. Often served with rice and pickles.

Ingredients: (serves 2 to 4)

75 ml/5 tablespoons sugar

30 ml/2 tablespoons groundnut (peanut) oil

25 g/1 oz fresh root ginger, peeled and finely shredded or grated

12 chicken wings, split in two

Chili oil, for drizzling

Mixed pickled vegetables, to serve

Method:

1. To make a caramel sauce, gently heat the sugar with 60 ml/4 tablespoons water in a small, heavy pan until it turns golden, set aside.

2. Heat the oil in a wok or heavy pan. Add the ginger and stir-fry until fragrant. Add the chicken wings and toss them around the wok to brown.

3. Pour in the caramel sauce and make sure the chicken wings are coated in it. Reduce the heat, cover the wok or pan, and cook for about 30 minutes, until tender, and the sauce has caramelized.

4. Drizzle chili oil over the wings and serve from the wok or pan with mixed pickled vegetables.